Tomato Jam (Paleo, Whole30 and Vegan)

Tomato Jam is a thing. And currently, it is MY thing because I can’t stop making it.

It’s a sweet and tangy jam with some warming spices like ginger and cinnamon as well as cumin to keep it balanced. Usually, sweetened with tons of sugar, I used dates instead.

You can put this stuff on basically everything. Egg? Jam. Salad? Jam. Vegetables? Jam. Meat? Jam. You get the idea. It goes really well with your favourite cheese as well as avocado toast. Huzzah!

Are you ready to give it a go?

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This jam couldn’t be easier to make. You add all of the ingredients to a pot and simmer. As a bonus your house smells amazing too. If you choose to use honey or maple syrup instead of the dates then you will need to simmer for longer. The liquid sweetener give the jam a smoother, more jam like texture while the dates give it a thicker texture. I like both versions but made this jam a lot while I was on Whole 30 so used the dates more often. You can also add cayenne or chili flakes to spice it up if you want!

Ingredients

12 large fresh medjool dates, de-pitted and chopped (you could also sub 1/3 -1/2 cup maple syrup but be sure to cook it down for longer)

1/4 cup balsamic vinegar

1 garlic cloves, minced

1/2 an onion, finely diced

1 tbsp finely grated ginger

1 tsp salt

1 tsp cumin

1/4 tsp cinnamon

1/8 tsp ground clove

*optional pinch of cayenne or red pepper flakes

Instructions

Add all of the ingredients to a medium pot. Bring to a boil over medium heat, stirring often. Turn the heat down to a simmer and cook for 45 minutes. It should reduce and turn into a jam like consistency. Store in a jar in the fridge for up to a week.

Notes

*If you use maple syrup to sweeten, it will take longer(about an hour and 15 minutes) to cook down and create the jam like consistency.